Mushrooms and Beans

Warm Mushroom Salad with Beans

Warm+mushroom+salad+with+beans.jpg

Makes 4 servings.

A satisfying, nutritious, light main course, this dish is a vegetarian delight.

INGREDIENTS:

  • 1 pound cremini mushrooms

  • ¼ cup extra-virgin olive oil

  • 3 garlic cloves, finely chopped

  • One can, 15.5 ounces, white beans, drained

  • 2-3 tablespoons Balsamic vinegar

  • Leaves from 5 thyme sprigs

  • Kosher salt

  • Freshly ground black pepper

  • 4-5 ounces baby arugula

  • 1/3 cups pine nuts, toasted

  • Ricotta salata, optional

PREPARATION:

  1. Trim the mushrooms, wipe with a damp paper towel and slice thinly.  

  2. Heat the olive oil in a large skillet or wok and sauté the mushrooms with the garlic over high heat, stirring until the mushrooms are almost wilted, about 2 minutes. Add the beans, 2 tablespoons vinegar, thyme, salt and pepper. The mushrooms will be moist and a bit liquidy.

  3. Remove from heat and season to taste.   

  4. Divide the arugula among the 4 plates, top with the mushrooms and sprinkle with the pine nuts.  

  5. Serve while still warm. Add the ricotta, if you like.